JPS63198957A - Preparation of seasoned sea tangle keeping green color and nutrient value using gathered raw tangle as raw material - Google Patents

Abstract

PURPOSE:To obtain a seasoned tangle having green color and soft texture and capable of keeping nutrient value over a long period, by blanching a tangle under specific condition before breakage of the leaf cell of the tangle takes place, washing in cold water, draining the tangle and pickling with salt after letting stand the tangle. CONSTITUTION:Gathered tangle is washed with clean water before the breakage of the leaf cell of the tangle takes place. 10kg of the washed tangle is blanched for about 2min in a pot containing hot water of 95 deg.C added with 500g of wood ash produced by burning a broad-leaved tree and 15g of sodium bicarbonate. The tangle is treated with hot water in a hot water pot changing the temperature in 3 steps, i.e. 100 deg.C, 80-70 deg.C and 60-50 deg.C for 15min in each step while uniformly agitating the tangle. The tangle is put into cold water immediately after taking out of the hot water pot and vigorously agitated for about 15min. When the washing water becomes clean, the tangle is placed on a wire mesh table, left standing for about 2hr and pickled by using 30-35kg of rock salt per 50kg of the tangle.

Description

[Detailed description of the invention] (a) Industrial application field The present invention is based on the t7JX family of fresh kelp, which was washed up on the 4th shore due to sea turbulence during the peak season of kelp, and has a green color and a nutritious taste. Concerning the method of manufacturing Tsukekonbu.

(b) Conventional technology There are about 10 types of kelp that occur in Japan, and all of them are dried in the open ocean in the cold waters of the Tohoku region and north. It is a specialty product that grows on deep rocky reefs, and Hokkaido produces more than half of Japan's total production.

This kelp contains relatively large amounts of calsulam, phosphorus, vitamin A, etc., so it is used as a stock ingredient and as Tsukuda Kaoru, an essential ingredient in Japanese cuisine, along with bonito flakes.

Fresh kelp collected from reefs by fishermen when the season was lifted has a short shelf life, so many people wait for clear skies to spread it out over a wide area along the coast with pebbles, etc., which have good sunlight and good wind circulation. The products are manufactured using the same methods.

To practice this, first, the kelp is rehydrated to absorb enough water and then boiled to a raw kelp state, so the flavor and taste are dissolved in the water during this rehydration. 〇〇Problems to be solved by the invention However, as mentioned above, in solar drying, it is an absolute requirement to rapidly convert the waste to 40% during drying, and the quality of the product may vary depending on weather conditions. Extreme differences in quality occur. Therefore,
During the rainy season, mechanical drying must be carried out in a drying room with equipment, and in that case, fuel costs will be a factor in high costs.In addition, dried kelp easily absorbs moisture and is susceptible to mold, etc. Due to the decomposition of nutrients and loss of flavor due to weathering, special moisture-proof warehouses are required for storage, which also increases costs.

The present invention, of course, eliminates the above drawbacks, but also
The main purpose is to develop fisheries at a time when fisheries resources are decreasing year by year.
The goal is to utilize valuable resources without wasting them.

As mentioned above, the peak season for collecting kelp in the northern region is from around mid-May to the end of August, but in the Pacific coast region of Hokkaido, when the Okhotsk high pressure system clears up, the days become foggy. In addition, strong winds continue to blow day after day, the sea becomes rough, and high waves rush along the coast. During the rough season, the kelp that grows in the Hokkaido region ranges from 5 to 15 cm wide to 2 to 2 cm long. Because the length of the kelp is 8 m, the kelp that cannot withstand the resistance of the waves is stripped from the cans mentioned above and washed ashore in large numbers on the coast, where fishermen collect them under the colloquial name ``tachi-kombu.''

The same phenomenon has continued since ancient times in the cold waters north of the Tohoku region, although it varies in magnitude.

The problem in this case is that cut kelp with no roots attached takes only a short period of time, and even netted kelp cannot be stored for 2-3 days, and as mentioned above, we are blessed with good weather. If drying is not possible, a net is placed in the sea at a specific location in the port during which time the items are stored. After the above-mentioned number of days have passed, the thallus cells are destroyed and rot,
They are simply dumped into the sea, which is one of the causes of beach pollution.

The present invention eliminates the waste of such valuable marine resources, and eliminates drying that is affected by the weather.
The purpose of the present invention is to provide a method for producing flavored kelp that is green and soft, gives a fresh flavor, and retains its nutritional value for a long time by utilizing natural marine resources.

B.) Means for solving the problem The present invention was made to solve the above-mentioned problem.
The details of one embodiment will be explained below.

First step: Use fresh kelp washed ashore on the coast or found in storage in the sea, wash off sand and dust with clean water while the thallus cells are not destroyed, and place the kelp in a boiling water pot at 95℃. 10 to 9, mix 500 g of wood ash from burnt hardwoods such as oak, itaya, etc. with 15 g of baking soda and blanch for about 2 minutes.
Scoop up the wood ash in the boiling water pot with a fine mesh screen.

Wood ash has the effect of preserving the green color and increasing the flavor, and is highly praised for its use in eliminating toxins and bad odors contained in kelp.

Second process The temperature of the boiling water pot is 100℃, 80-70'C in all three stages.

And while adjusting the temperature to 60-50°C, each stage is heated for 15 minutes. The kelp in the pot is evenly distributed and is often turned upside down. By adjusting the time and adjusting the kelp well, the green pigment remains beautiful and unchanged.

Third step: Remove the kelp from the boiling water pot and quickly put it into cold water and stir quickly. Continue washing for about 15 minutes, and as soon as the water is clean, put it on a wire rack, drain it, and leave it to dry for about 2 hours. Add 30 kg to 35 kl of rock salt to 50 parts of this kelp and 9 parts. Salted at a ratio of

Of course, this kelp can be eaten as a kelp that retains 1 dli of green color and nutrients.

Fourth step: Cut the required amount of the above kelp into product-sized pieces, put it in a boiling water pot at t-100°C, stir for 20 to 25 minutes to make it soft, let it cool, and put it in a mesh bag. The moisture content was adjusted to 30% by pressurizing (9 weight pressures for 500 and 9 weight pressures for 100) for a day and a night.

Next, hot water 2MK Ajirin 64. Soy sauce 4511 Sand Dungeon 10 &
At 4 o'clock, make starch syrup and prepare rA taste liquid dissolved at 100℃ using Sorvit 20A.
By changing the temperature for 5 hours to 5 levels and adjusting the appropriate temperature, you can make seasoned kelp with a soft, dried flavor to your liking.

(e) Effects of the Invention In the utilization of valuable marine resources that are discarded into the sea as described above, similar to this, 0660, which is made from cultured thinned-out kelp of Nine Special Publications No. 15217-1981, is used. There are some methods, but this method involves attaching cultured bacteria to a rope and installing it underwater for FC people, which requires a large number of people. It is rarely used in northern waters for reasons such as the imbalance in the sea and the fact that it is not suitable for the open sea.

In that respect, picked kelp is an effective use of naturally occurring kelp that does not decrease even if it increases every year, and it is profitable at an incomparable cost. When using large quantities as raw materials, it is effective to use stored products that have been processed up to the third step of the present invention.If conventional dried kelp is rehydrated, it becomes the unique brown color of kelp and loses flavor and nutrition. However, the one of the present invention has an IR
After the fourth process, the seasoned kelp is cut into appropriate sizes and vacuum packed in the appropriate amount, allowing Tendo production and long-term storage. It is also cheap and suitable for eating.Put it in a bowl or soup cup and add boiling water for about 30 minutes.
It should be said that it is a useful invention that has the advantage of being a health food that remains green when the roots are left and does not discolor and has flavor and honorable value.

Claims (1)

[Claims] 1. Wash sand and dust from raw kelp that has washed up on the coast of the sea with clean fresh water while the thallus cells are not destroyed, thoroughly drain the water, and place 10 kg of raw kelp in a pot filled with boiling water. against wood ash 50
The first step is to mix in 0g of baking soda and 15g of baking soda, blanch for about 2 minutes, and scoop up only the wood ash using a fine mesh screen. The temperature of the hot water is 100℃, 80℃~70℃, 60℃~50℃
In the second step, the entire kelp is repeatedly inverted evenly and in 15-minute intervals. After removing the kelp from the boiling water, place it in cold water and rinse for 15 minutes.
Once the kelp has cooled down and the water is clean, take it out and place it on a wire mesh.
Leave it for a while, then add 30kg to 35kg of kelp to 50kg of this kelp.
The third step is adding kg of rock salt and storing it. Cut the required amount of the above kelp into the required size, put it in a boiling water pot at 100℃, stir for 20 to 25 minutes to make it soft, cool it, pressurize it and adjust the moisture content to 30%, then add miso, soy sauce, The fourth step is to soak it in a seasoning liquid containing sugar, starch syrup, and sorbitol for 24 hours, dehydrate it, and then dry it in a dryer by changing the temperature difference five times. A method for producing flavored kelp that retains its green color and nutritional value using picked kelp as a raw material, which is characterized by comprising the above steps.